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Texas SkillsUSADistrict 5, 6 & 10Culinary Arts ContestHosted by:TSTCWaco, TXMENUSautéed Chicken Breast with Mushroom Pan SauceRice PilafSautéed Green VegetableGlazed Julienne Carrots

Judging CategoriesA. Sanitation & Mise en Place1. There will be three judges that will judgei. Sanitation proceduresii. Basic organization/cleanliness/attitudeiii. SafetyB. Skills Components1. Vegetable cuts – may include any of the following:i. Mince, chop, brunoise, julienne, bâtonnet, dice (all sizes), concassée,chiffonade2. Chicken Fabrication3. Main Entréei. Sauté4. Saucesi. Mother Sauceii. Pan Sauce5. Vegetable Cookeryi. Boilingii. Glazingiii. Sautéing6. Starch Cookeryi. PilafC. Written Test1. There is no written test at the District Level for the Culinary Arts contest.D. Supplies & Pantry Items1. All supplies, including tasting plates, needed for contest should be provided bythe contestant.2. All ingredients available for use are listed in the recipes to follow.3. Salt, black pepper, and white pepper will be provided for seasoning items. NOOTHER SPICES OR INGREDIENTS ARE ALLOWED. THE USE OF ADDITIONAL ITEMSWILL RESULT IN DISQUALIFICATION.4. Butane canister burners MUST BE provided by each school competing. Eachcontestant may have up to TWO burners. ELECTRIC BURNERS WILL NOT BEALLOWED as all outlets are designated for commercial baking contestants. Noexceptions.

General Instructions/Tips This is an individual contest. All students will compete independently, rather than as ateam. Each student must be registered separately in order to compete. During Orientation for the Contest, the Technical Chair will review the contest packetwith you. Before the Contest, carefully study the contest packet: Review the list of available spices, herbs and ingredients listed in the contest packet. Write a Food List and a Preparation and Cooking Schedule designed to be readyduring the specific service times identified in your packet. Practice in contest mode. All competitors MUST provide their own supplies, equipment, and burners. NO ELECTRICBURNERS ARE ACCEPTABLE, as power is unavailable to culinary arts competitors. Amaximum of 6 linear feet (potentially smaller) of counter workspace will be provided foreach contestant. Please use only as much of each ingredient as is necessary. Return unused portions tothe supply tables. Keep waste to a minimum. Contact a judge to look at your waste BEFORE removing anything from your station.Remember, excessive and unnecessary waste will deduct points from your final score. You may work on any component of your menu at any time, following the meatfabrication portion of the contest. (i.e. You can begin blanching your vegetables whileyou sauté your chicken) You will present one (1) tasting plate to the Tasting Judges. Presentation plates WILLNOT BE PROVIDED by the technical chair and must be supplied by the contestant. Awhite, round or square dinner plate should be used for presentation of the final dish.Paper plates should not be used. Raise your hand and ask for assistance if there is anything that you do not understand.This is a preliminary competition and should serve as a learning experience for you.There will be a period just before the start of the first session when all questions will beanswered for all contestants to hear. Once the competition begins, any questions abouttechnique, recipes, definitions, etc. will not be answered. Questions about where to findingredients and the like will be answered. Remember two things – this is about LEARNING and it should be FUN! If at any time youfeel overwhelmed and feel that you cannot continue, speak to a judge or the TechnicalChair. We are here for you!

Texas SkillsUSA District'Culinary ArtsTentative Competition Schedule8:00-9:00 amContestant Check-in/Resume Submission – Competitors will be checkedin and assigned a competitor number. All competitors will be given a fullcooking session lasting up to 3 hours. A wave start will be utilized tospread out plating times. Waves will begin in 15 minute intervals.Students may plate as soon as they are ready.9:00amOrientation will be in the designated holding area with an Open Q&A. TheTechnical Chair will answer ALL questions – everyone will be able to hearthe questions and the answers. If a contestant is late and misses thissession, the questions will not be repeated or re-answered. Advisors areencouraged to attend.9:20amStation setup9:30am9:45amWave One Competition BeginsWave Two Competition Begins12:30pm12:45pmWave One Cooking Time EndsWave Two Cooking Time EndsTBDAwards SessionIMPORTANTLunch will not be provided. There are a number of local fast-food options in Port Arthur. Alladvisors are responsible for lunch for their competitors and are encouraged to pick up or havefood delivered to the contest building. Once students are checked in, they may not leave untilafter their contest is complete.DO NOT BRING ELECTRIC BURNERS. Electricity will not be provided for culinary arts competitors.Propane burners must be used and provided by the competitors home school.Note: The final schedule will be determined by the number of contestants and available space.

Contest Skill ComponentsChicken FabricationEach contestant will have one chicken to fabricate. They should execute the following:1. Two airline breasts – Skin-on and boneless, except for the firstbone of the wing which should be attached and frenched. Thetender should be intact and attached to the breast. The wing boneand tender can be removed after judging, if the competitorchooses to do so.2. Two leg/thigh portions – The leg and thigh should be bone-in andpresented together, not separated.3. Carcass meat, trim and bones are to be reserved and NOTdiscarded.Vegetable CutsPrepare the following vegetable cuts and/or tasks and present them for judging. These itemswill be used in other menu items:1.2.3.4.Mince – Shallots (1ea); Garlic Cloves (3ea)Brunoise - ¼ OnionJulienne (1/8” x 1/8” x 2”) – Carrots (3oz prepared by weight)Slicing (1/4”) – Mushrooms (2oz prepared by weight)Sautéed Chicken Breast with Mushroom Pan SauceProperly sauté appropriate pieces of chicken. Prepare mushroom pan sauce from fond.Plate chicken with sauce, rice pilaf, green vegetable, and glazed carrots.The Basic 9 Steps for Sauté of Chicken Breast1. Prepare Mise en place, (flattening chicken breast to even thicknessrecommended)2. Prepare chicken velouté (OPTIONAL: 1 cup should be enough)3. Heat (condition) sauté pan4. Add small amount of fat (oil or clarified butter)5. Add seasoned chicken breast (dredging optional based on fabrication)6. Sear/turn once7. Cook to desired doneness and golden brown color

8. Remove from pan, keep warm9. Prepare pan sauce utilizing deglazed fond: Assess fat left in pan and adjust if needed. Sauté mushrooms. Add minced shallots. If using roux method, make roux (Omit if using velouté) Deglaze with a bit of stock or water (**Take note of salt content when using cannedstock or broth). If using velouté, add velouté (Omit if using roux). Simmer to adjust consistency. Finish sauce with cream and/or whole butter (if desired). Add back chicken to re-warm.Starch Accompaniment for Sautéed EntréeYield: 2 portionsTypical ingredients for Rice PilafFat (butter, oil)Onion, Small Dice (from knife cuts)Garlic, Minced (optional)White RiceChicken Stock or BrothButterSalt and Pepper1.2.3.4.Heat fat in saucepan and add onions.Add grains to saucepan and coat with fat.Add hot cooking liquid, all at once, to grains.Simmer until liquid is absorbed.Green Vegetable ComponentYield: 2 portionsIngredientsGreen Beans or Asparagus (Trimmed)Seasonings – Competitor choice from contest suppliesFresh Herbs – Competitor choice from contest supplies6-8ozAs desiredAs desiredInstructionsUsing proper cooking technique for vegetables, prepare a sufficient amount for two (2)portions.For creative variation, you may utilize additional herbs and seasonings from the contest suppliesat your discretion. They are NOT required and may or may not be available for use.

Yield: 2 portionsGlazed CarrotsJulienne Carrots (From knife cuts)ButterSugar or HoneyStock or BrothSaltPepper1.2.3.4.3-4 oz½ oz1T1 ozTo tasteTo tastePlace carrots in pan with butter, sugar, and stock.Cover with parchment paper lid and bring to a simmer.Simmer until vegetables are tender and they are glazed.Adjust seasoning.NOTE: All tools and equipment must be supplied by the contestant. Presentation plates used forpresenting final dishes will not be available. It is best to practice the menu numerous times todetermine which equipment and tools will be necessary for the contestant to compete at thehighest level.

Scoring BreakdownTotal Possible Points: 1000CategoryValueSanitationMise en PlaceKnife Skills/Meat FabricationTechnical Skills/TasteTotal2001002005001000Tie Breaker: In the event of a tie, the competitor with the highest number of points in theTechnical Skills/Taste category will be declared the winner. If competitors are still tied, thecompetitor with the highest score on the chicken fabrication portion of the contest will bedeclared the winner. If after rescoring again, there is still a tie, knife skills will be included tobreak the tie.Deductions:Excessive Product Waste 10-50 pointsPoor/no clean-up and reset of station and overall contest area 10-50 pointsUniform Infraction (See National Technical Standards) . .10-50 pointsNo Résumé . 50 points

Culinary Arts Contest ScorecardSkillsUSA Texas DistrictSkill EvaluatedPossible ScoreSanitation - GeneralSanitation - Working Knowledge of Danger Zone (Verbal & Observed)Sanitation - Avoids Cross ContaminationSanitation - Wears Gloves When Appropriate (Chicken Prep; RTE Food; Plating)Mise en Place - Organization & PreparationMise en Place - ProfessionalismMise en Place - Safety (Time/Temp)Chicken Fabrication - Breast/Wings (Airline; Frenched)Chicken Fabrication - Leg/Thigh (Not Separated)Vegetable Cuts - Minced ShallotVegetable Cuts - Minced GarlicVegetable Cuts - Small Dice OnionVegetable Cuts - Julienne CarrotsChicken - Overall Appearance/Presentation of PlateChicken - Main Protein - Taste/TechniqueChicken - Sauce - Taste/TechniqueChicken - Starch - Taste/ TechniqueChicken - Vegetable - Carrots - Taste/TechniqueChicken - Vegetable - Green Beans - Taste/Technique (Properly al Possible Points1000Résumé Penalty (Yes/No)Clothing PenaltyPoor Clean-up & Reset of Station0 or -500 to -50-50Total DeductionsUp -150Final Score1000

Texas SkillsUSA District' Culinary Arts Tentative Competition Schedule 8:00-9:00 am Contestant Check-in/Resume Submission - Competitors will be checked in and assigned a competitor number. All competitors will be given a full cooking session lasting up to 3 hours. A wave start will be utilized to spread out plating times.